Scrumptious !

Wilted spinach on eggs, avocado and toast

These past few weeks I’ve been experimenting in the kitchen .

Here are a few of my simple creations that leave you feeling totally satisfied πŸ™‚

Eggs on sourdough toast with a twist ( photo above ) 1-2 servings depending on how hungry you are …

2 eggs ( the fresher the better )

1 TBSP ghee

1/4 cup non dairy ( I used extra creamy almond )

salt and pepper

1 cup spinach

1/2 avocado ( or a whole depending on number of people being served – 1/2 per person )

Topping suggestions – beet sauerkraut ( Juniper Farm ), vegan Parmesan easy-vegan-parmesan-cheese-recipe – Cherry tomato peach chutney ( recipe to follow )

Takes no more that 10 minutes to whip this up .

  • Melt ghee in frying pan
  • Whisk eggs and non dairy milk in small bowl ( salt and pepper to taste )
  • Add to pan and cook for a minute or two
  • Mix in spinach and allow to wilt ( only takes a minute or so )
  • mash avocado in a small bowl
  • Top toasted sourdough with vegan butter ( optional ) , avocado spread, egg mixture and topping(s) of choice
  • Enjoy πŸ™‚
Cherry tomato and peach chutney to die for !

3 cups halved cherry tomatoes

1 cup chopped peaches

1/4 cup maple syrup

1 tsp cumin

1 tsp red pepper flakes

2-3 cloves crushed garlic

1 TBSP balsamic vinegar

Sea salt to taste

  • Place tomatoes and peaches in a medium pot, add syrup and bring to a boil
  • Add cumin, red pepper flakes, garlic, Balsamic and salt
  • Simmer for 30 minutes until mixture becomes thick
  • Cool and pour into small glass container
  • Keep in fridge for up to a week

This is wonderful served with crackers and cheese . Love , love, love πŸ™‚

Tofu scramble, zucchini cream and toasted Seeded Whole Grain Bread

In July, my daughter was home visiting from Amsterdam, so I spoiled her with some of her favourite dishes including – Tofu scramble and a zucchini cream inspired by House and Home magazine June 2020″Chef David Lee’s Tofu Scramble with Zucchini Cream and Charred Tomatoesask-chef-plantas-tofu-scramble-zucchini-charred-tomatoes

I like to add a ton of spices to my scramble ….cumin, coriander, curry, turmeric, smoked paprika, garlic powder, herbed sea salt from Boreal Farm Low Quebec.

I also added chopped Kale and fresh basil ( wilt slightly at end of cook time ) and omitted the mushrooms cause I didn’t have any on hand.

I used chopped fresh local cherry tomatoes from Juniper Farm , La Peche Quebec instead of the Roma.

I baked my own bread from one of my new favourite cookbooks –


Here is a link to the modified version of the recipe in her new cookbook. It is really really nummy πŸ™‚

These recipes is sooooo good and so simple !!

Absolutely worth a try my friends πŸ™‚


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